Making kits that treat teenagers as capable: which suit which age, where an adult is needed, five non-kit ideas and how to avoid it feeling like homework.
Cheese kits keep 24 months from packing. How rennet, citric acid and cheese salt age, why the date matters more here, and how long your fresh cheese lasts.
Rubbery, crumbly or collapsing halloumi? The three usual culprits are too much acid, too much heat and not enough press. How to diagnose and fix each one.
Ricotta and mascarpone need no ageing and barely any kit. How both come together, the milk rule that decides everything, and what to do when they misbehave.